Pork and Chive Dumplings with Dried Shrimp Reviews

These classic pleated Chinese dumplings are delicious either steamed or fried. When fried, they're called "pot stickers." Though the dough is easy to make, if you're short on time you can use premade round gyoza wrappers (also called dumpling or pot sticker wrappers) instead. Look for them in Asian markets and the refrigerated section of many grocery stores.

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4/4

This is an absolutely great recipe! Tastes just like the dumplings in the restaurant, I did the wrappers with a pasta machine and it's really easy. I just don't know where I messed up, I made one and a half amount of the dough, as a lot of reviewers said they had extra filling left, ended up making 40 wrappers out of it, but had filling for only about 30. They were exactly the size stated in the recipe, and I don't think they could have been any thinner...

Jelchi
/ 10.09.2013

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AMAZING recipe!
Time consuming, yes.
Somewhat dangerous,
perhaps.
But so, *SO* worth
it!
The only issue I had
was, in the pan fry
method, when you're
instructed to add
water to extremely
hot oil. After
enjoying these tasty
tidbits, I ended up
having to degrease
half my kitchen.
Not so fun ...
My Solution: Add
the dumplings to the
pan, as instructed.
Cover with a tight
fitting lid FIRST,
and crack it just
enough to add the
water, then
re-sealing it
tightly to contain
the spitting.
Crisis overted!
Don't let my mishap
sway you though -
these are DELICIOUS,
tender and tasty
dumplings worth
making again and
again. Dipping
sauce, though
enjoyable, was
somewhat heavy on
the vinegar but (as
previously
mentioned) can be
easily tweaked to
taste.

jessica_madott
from Ottawa, Canada
/ 02.12.2013

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Fabulous! Used 1 anchovy fillet, minced, for dried shrimp. Used dipping sauce from another recipe. Used wonton wrappers.

A Cook
from Smoky Mountains, TN
/ 02.06.2013

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This recipe was A W
E S O M E! Time
consuming (even when
using pre-made
gyoza), but
definitely worth the
effort. The plus of
this recipe is that
you can stack them
in the freezer and
thaw them later. My
husband and I loved
it. I see myself
eating them home
made from now on.
This is also an
excellent recipe for
parties.

celeste022080
/ 03.12.2012

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This is my go-to dumpling recipe and am making it again today with my daughter. I just read my notes on this and thought I would share. We get 60+ dumplings from this recipe, but could easily have filling for 30 more. (I run the dough through my pasta maker.) I am going to add 50% more to the dough recipe today. So wonderful. The flavors meld perfectly.

mothersweden
from Stockholm
/ 03.26.2011

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What a fabulous recipe! It was time consuming but was a lot of fun to make with a group of people. Omitted shrimp(food allergies in our house) and it still came out great. I substituted Chicken for the Pork (ran the chicken through the food processor to shred it) and they were a huge hit!

taodisc
from Burlington, VT
/ 01.14.2011

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time consuming but tasty! if you find it difficult to obtain dried shrimp look in the spanish section of your local grocery store where they keep the spices in little cellophane bags, you will more than likely find them!(i was surprised) the garlic chives are hard to find, i used shallots instead. definite do over! :)

siameselogic
from Tampa, Florida
/ 03.01.2010

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these were not
fantastic for the
amount of work and i
actually like
difficult recipes.
i followed the
recipe exactly and
harvested garlic
chives from my
garden and was
hoping for a 4 fork
result :-(

estaah
from carmel, ca
/ 05.28.2009

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I made these with
all fresh shrimp
(chopped in food
processor) instead
of the dried
shrimp/pork combo
and omitted the
garlic chives as they are not
readily available.
Used pre-made
wrappers (filled
with about 2 tsp
filling) and pan
fried/steamed them.
They were really
tasty and fun to
make. The two of us
put down 30 of them!
I would like to make
them with the pork
too but I think the
recipe lends itself
to swapping out the
protein. I didn't
love the dipping
sauce which I
made as written; too
much vinegar I
think. However, it
could easily be
tinkered with.

DustyB
from NYC
/ 02.17.2009

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My family--including my 8-year-old who can be a bit picky--loved these. I didn't have shrimp, so I omitted. I steamed one first and tasted, found it to be a little saltier than I wanted, so I added a little honey, and they were fantastic. There were far more than we would have eaten in one sitting, so I cooked about half and froze the rest. Just arrange them on a plate so they aren't touching each other, place in the freezer until they're solid (an hour or two), then place them back in the freezer in a ziplock or vacuum sealed bag. Cook them as you would fresh but give them about 5 or 10 minutes more cook time.